Mussa Ngassa J, Thongkam Porntip, Wongnen Chantira, Panpipat Worawan, Kitipipit Warangkana, Cheong Ling-Zhi, Chaijan Manat
Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Poult Sci. 2025 Feb;104(2):104839. doi: 10.1016/j.psj.2025.104839. Epub 2025 Jan 20.
This study evaluated the antioxidant potential of Mon-Pu (Glochidion wallichianum Mull. Arg.) leaf extract (MPLE) as a natural antioxidant in Ligor chicken meat gels. The investigation focused on the impacts on gelation functionality and oxidative stability during refrigerated storage. MPLE with 21.16 mg/100 g of extractable phenolic compounds and antioxidant potency (DPPH scavenging activity, ABTSscavenging activity, and ferric reducing antioxidant power (FRAP) at 2.79, 21.13, and 3.20 mmole TE/g, respectively) was applied during thermal-induced gel preparation at different concentrations (0 %, 0.01 %, 0.1 %, and 1 %) in comparison with 1 % gallic acid, a reported key phenolic compound in MPLE, based on the total weight of the meat sample. MPLE at concentrations of 0.1-1 % effectively reduced lipid oxidation in Ligor meat gel during storage. Additionally, MPLE at 0.1 % inhibited protein oxidation, preserving the physical and textural qualities of meat gels during processing and refrigerated storage. Notably, MPLE at 0.1 % proved to be the most beneficial, retaining gel properties, enhancing water-holding capacity, stabilizing color, and reducing oxidative degradation. These findings indicate that MPLE, at an optimal concentration of 0.1 %, has significant potential as a natural preservative, providing a safer and more effective alternative to synthetic additives for maintaining gel properties and preserving oxidative stability of chicken meat products, particularly Ligor chicken meat gel.
本研究评估了蒙布（Glochidion wallichianum Mull. Arg.）叶提取物（MPLE）作为天然抗氧化剂在利多鸡肉凝胶中的抗氧化潜力。研究重点关注其在冷藏储存期间对凝胶化功能和氧化稳定性的影响。在热诱导凝胶制备过程中，分别以不同浓度（0%、0.01%、0.1%和1%）添加MPLE，其含有21.16 mg/100 g可提取酚类化合物，抗氧化能力分别为2.79、21.13和3.20 mmol TE/g（DPPH清除活性、ABTS清除活性和铁还原抗氧化能力（FRAP）），并与1%没食子酸（据报道是MPLE中的关键酚类化合物）进行比较，添加量基于肉样的总重量。浓度为0.1%-1%的MPLE在储存期间有效降低了利多肉凝胶中的脂质氧化。此外，0.1%的MPLE抑制了蛋白质氧化，在加工和冷藏储存期间保持了肉凝胶的物理和质地特性。值得注意的是，0.1%的MPLE被证明是最有益的，它能保持凝胶特性、提高保水能力、稳定颜色并减少氧化降解。这些发现表明，最佳浓度为0.1%的MPLE作为天然防腐剂具有巨大潜力，为维持鸡肉产品尤其是利多鸡肉凝胶的凝胶特性和保持氧化稳定性提供了一种比合成添加剂更安全、更有效的替代品。
